For many years, George Payne Butchers in Brunton Park, Gosforth, has sourced rare breed pork from well-known Northumberland farmer Tom Burn, of Hunting Hall, Holy Island. With Christmas just around the corner and pork a popular alternative to the traditional turkey, here’s a recipe to tempt the festive tastebuds, As usual, it comes courtesy of the national Butchers Q Guild, of which George Payne remains a founder member.
- Lean pork loin or leg joint
- 450g (1lb) Sausage meat
- 50g (2oz) Black pudding
- 50g (2oz) Fresh breadcrumbs
- 1 Onion
- 1 Fresh mango
- 15mlsp (1tbsp) Mango chutney
- Fresh rosemary
Prep Time: 20 mins, Total Time: 140 mins
Preheat oven to Gas Mark 4-5, 180C.
For the stuffing mix together 450g (1lb) good quality sausage meat or skinned sausages, chopped, 50g (2oz) black pudding, chopped, 50g (2oz) fresh breadcrumbs, 1 onion, chopped, 1 fresh mango, peeled and roughly chopped, and 15ml (1tbsp) mango chutney. Season and add 15ml (1tbsp) fresh rosemary, roughly chopped, and mix well.
Take a lean pork loin or leg joint, make a deep insert into the fattiest part of the joint (this should be just above the lean round muscle), and stuff with the stuffing.
Make the remaining mixture into large stuffing balls and bake around the joint. Weigh the stuffed joint and calculate the cooking time as below.
For crackling dry the rind, deeply score the rind and rub with 15ml (1tbsp) oil and 5ml (1tsp) salt. Place on a rack in a roasting tin and open roast in a preheated oven for calculated cooking time.
- Allow 100-175g (4-6oz) raw meat per person for boneless joints and 225-350g (8-12oz) for bone-in joints.
Serve the pork with roasted squash or pumpkin, parsnips, mini roasted potatoes and steamed broccoli.
Time to cook:
Medium – 30 mins per 450g/½kg (1lb) plus 30 mins.
Well done – 35 mins per 450g/½kg (1lb) plus 35 mins.
Image courtesy of AHDB from www.lovepork.co.uk
For more delicious recipe ideas, visit www.qguild.co.uk